Because eating mangoes makes spring arrive faster. Its a fact.
A search for ‘mango pineapple brunch recipes’ turns up plenty of links for drinks involving mangoes, pineapples, and rum. (Which sounds awesome, actually, but I prefer a non-liquid brunch.)
So I adapted from this delicious sounding strawberry quinoa pudding recipe, which came complete with stunning pictures.
– 1/2 cup quinoa (I used a combination of white and red, just because it looks better)
– 2 cups unsweetened vanilla almond milk (Or regular milk of your choice, along with 1 tsp vanilla extract)
– 1/4 cup brown sugar/ plain sugar along with 1 tsp molasses
– 2 cloves cardamom, husk removed and seeds ground*
– 1 cup diced mangoes
– 1 cup diced pineapple
– 1 tbsp pistachios, chopped
– Rinse the quinoa well, and add to the milk, sugar and molasses in a non-stick saucepan.
– Bring to a simmer and cook for about 30 minutes, stirring occasionally, until the quinoa is cooked and milk is reduced to a pudding like consistency. (If using almond milk, don’t boil the mixture because it will separate. Boiling regular milk is okay.)
– Stir in the cardamom. Serve warm, with cold diced fruit and pistachios on top.
This recipe makes two servings.
*In Ayurveda, some spices are considered ‘warm’ and others ‘cold’. Cinnamon is warm, which is why I prefer using the cool cardamom in summery recipes. Other cool spices are vanilla, cumin, coriander and fennel. Ginger, nutmeg, chilli peppers are warm. Turmeric is sort of on the fence- some people think its hot, others think its cold. I use it year round.